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24/04/2015

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29/12/2012

It doesn't get easier, you get stronger.

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29/12/2012

Wake up with determination; go to bed with satisfaction.

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29/12/2012

I'm not losing weight. I'm getting rid of it. I have no intention of finding it again.

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29/12/2012

Papaya fruit health benefits

The papaya fruit is very low in calories (just 39 calories/100 g) and contains no cholesterol; however, is a rich source of phyto-nutrients, minerals, and vitamins.

Papayas contain soft, easily digestible flesh with a good amount of soluble dietary fiber that helps to have normal bowel movements; thereby reducing constipation.

Fresh, ripe fruit is one of the fruits with the highest vitamin-C content (provides 61.8 mg or about 103% of DRI, more than that of in oranges, or lemons). Research studies have shown that vitamin C has many important functions like free radicals scavenging, immune booster, and anti-inflammatory actions.

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29/12/2012

Facts about Canned Peaches

Canned fruits and veggies may seem like a great snack in a pinch, but not only are canned fruits (particularly the highly popular canned peaches) loaded with excess sugar, their nutrient content is typically much lower than fresh and frozen fruits and vegetables, which are flash frozen at the peak of ripeness.

Canned fruit, on the other hand, has had its flavor bolstered by sweeteners so there’s no need to use the most flavorful fruit, which is also the most nutrient-dense. Even worse, notes Jackson, the cans are often lined with a toxic chemical that acts as a preservative.

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29/12/2012

Chicken Breasts with Mushroom Cream Sauce

INGREDIENTS
2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed=
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens

PREPARATION
1.) Season chicken with pepper and salt on both sides.

2.) Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.

3.) Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

TIPS & NOTES
Tip: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.

NUTRITION
Per serving: 275 calories; 15 g fat ( 5 g sat , 7 g mono ); 84 mg cholesterol; 5 g carbohydrates; 25 g protein; 1 g fiber; 373 mg sodium; 370 mg potassium.

Nutrition Bonus: Selenium (34% daily value).

Exchanges: 1 vegetable, 3 lean meat, 2 fat

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29/12/2012

Whatever you do always give 100% unless you are donating blood.

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29/12/2012

Nothing tastes as good as being fit feels.

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01/10/2011

01/10/2011

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